Roasted acorn squash is easy, simple and so delicious! Learn how to roast the perfect acorn squash - tender but not mushy! - and serve it as a side dish for your seasonal gatherings.
Roasted vegetables are one of our favorite side dishes for fall. Whether it's roasted potatoes, brussel sprouts or sweet potatoes, there is just something comforting about roasting vegetables and enjoying them with your main dish. Today I'm going to show you how to roast acorn squash, and I'll give you 3 unique ways to top it!
Table Of Contents:
What Does Acorn Squash Taste Like?
Acorn squash is dark green on the outside and sometimes has an orange or yellow hue. The flavor is sweeter than butternut squash, and works well with warm fall spices such as cinnamon.
Because of its shape and size, you can turn it into stuffed acorn squash or simply roast it as halves or slices like I've done here.
How To Roast Acorn Squash
- Preheat the oven to 400 degrees F. Place the acorn squash on a sturdy cutting board and, using a sharp chef's knife, slice it in half vertically.
- Remove the seeds and stringy bits using a spoon. Discard or save the seeds to roast them later.
- At this point, you can either roast the acorn squash as halves, or slice them into 1-inch thick slices.
- If roasting halves, place the acorn squash on a baking sheet and brush both sides with some olive oil. Place them cut side down and roast for 45 minutes or until you can easily insert a knife into the squash.
- If roasting slices, brush them lightly with some olive oil and roast for 25 to 30 minutes, turning them halfway so they roast evenly.
3 Toppings You Shouldn't Miss
While roasted acorn squash is tasty on its own, it also makes a great base for creative toppings. Here are 3 of my favorites:
- Honey cinnamon: A classic combination for fall. Drizzle the roasted acorn squash with honey and sprinkle some cinnamon on top. The warmth of the cinnamon complements the richness of the honey very well.
- Tahini and grape molasses: Drizzle some tahini on the roasted squash and top with grape molasses. You can also use date molasses if desired.
- Feta and honey: This salty and sweet combination works every time. Top the roasted squash with crumbled feta and honey, then finish with some chopped parsley.
You can also serve it as one of your Thanksgiving side dishes. Consider pairing it with the following dishes.
Store the leftovers in an airtight container and refrigerate for up to 4 days. You can reheat them in the oven at 280 degrees F for 15 to 20 minutes and serve.
You can freeze roasted acorn squash by removing the skin, placing it in a freezer safe container or sealed bag and freezing for up to 3 months. To serve, thaw in the fridge overnight and heat in the oven. Then serve with your favorite topping.
Frequently Asked Questions
Roast acorn squash at 400 degrees F so it cooks perfectly and becomes tender but not mushy.
It's best to roast them face down so the edges get all caramelized and golden.
There is no need to peel the squash before roasting. The skin can be removed very easily once the squash is fully roasted.
At 400 degrees F, it takes about 45 minutes for acorn squash halves and 30 minutes for slices to cook completely.
You'll Like: More Winter Squash Recipes
Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Roasted Acorn Squash
- 1 acorn squash
- 2 tablespoon olive oil
Honey cinnamon topping:
- 2 tbsp honey
- 1 tsp cinnamon
Tahini molasses topping:
- 2 tbsp tahini
- 2 tbsp grape molasses you can use date molasses as well
Feta honey topping:
- ½ cup feta crumbled
- 1 tbsp honey
- ⅓ cup parsley chopped
- Preheat the oven to 400 degrees F and coat a baking sheet with cooking spray.
- Cut the acorn squash in half using a sharp chef's knife. Using a spoon, remove the seeds and stringy bits inside.
- To roast acorn squash halves, brush them with the olive oil and place them on the baking sheet, cut side down. Roast for 45 minutes. The squash is ready once you can easily insert a knife into it.
- To roast acorn squash slices, place the squash half cut side down on the cutting board. Cut the squash into 1-inch thick pieces and place them on the baking sheet. Brush with more olive oil and roast in the oven for 30 minutes, flipping halfway through.
- Top roasted acorn squash with honey and cinnamon, tahini and molasses or feta, honey and parsley.
- There is no need to peel the acorn squash prior to roasting. The skin can easily be removed once it's roasted.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat in the oven at 280 degrees F for 15 minutes.